Friday, December 12, 2008

Corn & Wild Rice Soup

My Aunt Megan is a wonderful cook. And she used to cater. Occasionally I would help her with catering jobs. For one of her events, which was a Christmas open house, they customer wanted an assortment of soups. I fell in love with this soup. After much begging, she gave me the recipe, which I immediately gave to my mom in case I lost my copy. Which I did! So now I'm sharing the recipe with you.

So... Now not only can I refer back here for it, but I can also get it from you!

12 1/2 cups chicken broth
1 1/4 cups wild rice (7 1/2 oz.)
6 1/4 cups frozen corn kernels (2 1/2 pounds)
2 tbsp oil
10 oz. cooked smoked sausage
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 cups half and half

  1. Bring 5 cups broth to a simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, about 50-60 minutes.
  2. Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost puree forms.
  3. Heat oil in heavy large pan over medium-high heat. Add sausage (already cut into 1/2" cubes) and saute' until beginning to brown, about 8 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups of chicken broth and bring soup to simmer.
  4. Reduce heat to low and simmer soup 15 minutes. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blends. About 30 minutes. Mix in half and half.
  5. Thin soup with more chicken broth, if desired.
  6. Season soup to taste with salt and pepper.
(Soup can be prepared 2 days ahead. Refrigerate until cold, cover and keep refrigerated. Add half and half at the last minute.)